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2 lbs Carrots Peeled and cut into small chunks
10 Cups Water
1 Vegetable Stock Cube
1 Large Onion Cut into small chunks
1 Can Chick Peas
1/4 Tsp Cinnamon
Dash or Two Mild Curry Powder
Dash or Two Ground Corriander
Salt and Pepper to Taste

In a medium to large pot, boil the carrots, onion and stock cube until the carrots are soft.

Add chicken stock & bring to boil. Add rice, shallots, chervil, salt & pepper.

Once the carrots are soft, turn off the heat and blend everything in the pot. Add the Chick Peas last

Stir well. Add more spices to suit your palate.

If you feel the soup needs to be thickened, in a separate bowl, whisk together 1 tbsp melted vegan margarine and 1 tbsp flour.

Slowly add 1/4 cup soy milk and whisk out any lumps. Stir this creamy mixture into the soup.

This soup tastes best the next day and it can be frozen.

he Ultimate Soups & Stews Book: More than 400 Satisfying Meals in a Bowl - Paperback  February 12, 2013 - ISBN-13: 978-1118335611


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